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Advanced NVQ Diploma in Professional Cookery Apply Now »

Course Image
Level: 3

Location: The RoundHouse

Years: 1

Interview: Y

Course Summary

This qualification covers the skills and knowledge required for working as a chef - or in a variety of supervisory roles within the kitchen - in the hospitality and catering industry.

There is a growing need within the industry for chefs with the correct skills - and this course will equip you with those skills.

Entry requirements

The course is suitable for anyone who has achieved the Level 2 NVQ Diploma in Food Production and Cooking qualification. You will need at least a grade C (4) GCSE in English or Maths.

Course Content

Mandatory units are:

  • Develop productive working relationships with colleagues
  • Maintain food safety when storing, preparing and cooking food
  • Maintain health and safety

There is also a wide range of optional units such as:

  • Prepare and cook complex fish dishes
  • Prepare and cook complex meat dishes
  • Prepare and cook complex poultry dishes
  • Prepare and cook complex hot sauces
  • Prepare and cook complex soups
  • Prepare and cook complex hot and cold desserts
  • Prepare and cook complex pastry products

 

In addition, you will undertake work experience and further develop your maths or English skills if required.

How will I be assessed?

Practical assessments and tests will be ongoing, with theory tests, assignments and the compilation of a portfolio of evidence.

Are there any additional costs or specialist equipment required?

A uniform will be required.

What can I do after this course?

Further study

You can progress to a Level 4 Diploma in Principles of Hospitality Management.

Careers

This qualification could lead to senior chef roles such as chef de partie or sous chef.

 

This course is run at the Roundhouse Campus

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Carly Baxter

Carly Baxter

Carly’s hospitality foundation degree contains all the right ingredients

Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.

She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.

"I can't expect to be able to tell other people what to do if I've never done their job myself."

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